Slow Cooker Meatball Stroganoff Recipe with Frozen Meatballs and Pantry Staples
Dinner doesn’t get easier than this—just simple ingredients and five minutes of prep. Grab the slow cooker, toss in frozen meatballs, gravy, onion soup mix, and a few pantry staples, and let your slow cooker do the rest. Cozy, comforting, and no-fuss—just the way we like it.
We’ve made this recipe more times than we can count, and it never disappoints. It’s our go-to when we need something warm, hearty, and hands-off. No browning, no babysitting—just simple ingredients that turn into a rich, creamy stroganoff the whole family actually looks forward to.
| Prep Time | Cook Time | Servings | Prep Level |
|---|---|---|---|
| 5 minutes | 6 hours on low heat | 4-6 | Beginner + |
Ingredients
You can use homestyle, beef, or turkey meatballs—avoid Italian-style (with herbs like oregano or fennel) since the flavor competes with the creamy stroganoff sauce. Mushrooms are optional.
Full printable recipe with measurements and instructions listed in the recipe card at the bottom of the post.
Step-By-Step Instructions
Start by adding the frozen meatballs to the slow cooker. Sprinkle on the packet of gravy mix, onion soup mix, minced garlic, Worcestershire sauce, and condensed cream of mushroom soup.
Next, add the beef broth and mix until well combined. Place the lid on top of the cooker and cook for six hours on low heat or 2-3 hours on high heat. After cooking, add the sour cream and mix well. Finally, add the cooked noodles, stir, and serve.
More Easy Slow Cooker Meals
- This crispy tater tot casserole with green beans cooks up beautifully in the slow cooker for an easy, comforting dinner.
- You can toss together this easy crock pot meatball recipe for a fuss-free meal that’s packed with flavor.
- Creamy and savory, this crock pot ground beef stroganoff is one of the best ways to serve up dinner without spending all night in the kitchen.
Storage And Reheating Instructions
Keep any leftovers in an airtight container and refrigerate for up to four days. To reheat, add to a microwave-safe dish and add a splash of beef broth. Microwave until the beef reaches a temperature of 165 degrees Fahrenheit with a digital thermometer. Or, add to the stovetop on medium heat and bring it to the same temperature.
Slow Cooker Meatball Stroganoff Recipe with Frozen Meatballs and Pantry Staples
Ingredients
- 20 ounce frozen meatballs
- 1 ounce brown gravy mix dried
- 1 ounce onion soup and dip mix dried
- ½ Tablespoon garlic minced
- 1 Tablespoon Worcestershire sauce
- 10.5 ounce condensed cream of mushroom soup
- 1 cup beef broth
- 1 cup sour cream
- 12 ounce egg noodles cooked
- ¼ cup mushrooms optional
Instructions
- Add the meatballs, gravy and onion soup mix, minced garlic, and Worcestershire sauce to a slow cooker.
- Next, add the can of condensed cream of mushroom soup and beef broth and mix until combined.
- Cover with the lid and cook on low heat for 6 hours or high heat for 2-3 hours.
- After cooking, add the sour cream and mix, followed by the egg noodles. Mix to coat the noodles and serve.
Can you use frozen egg noodles in this recipe? If so, when would you put them in so they could cook with everything else?
Hi Karen, I haven’t tried it yet. But I do think it would work well. I would put the noodles in when you have about 30-45 minutes left in the cooking process. Make sure the noodles are submerged in the sauce. Add a little broth if needed. I hope you love the recipe!
this recipe looks wonderful!
Thank you so much, Debbie!
Very tasty! Going to add to our rotation of meals to make. Definitely filling and tasty! Perfect for a cool, fall evening!
Hi Missy, that’s great to hear! I am so glad you liked it. Definitely great for a fall evening!
I buy burger in bulk and take a day where I make 2-300 meatballs and freeze in 50’s per container. They are better than store-bought meatballs~ Then depending on meal, will pull some out for meatball subs, spaghetti, and now I’ll add this to the mix. Thanks for sharing recipe.
Such a fantastic idea!
This had way too much salt for our tastes. We could tell that the flavor itself was good, except for the saltiness, and will give it another try soon. Next time I’ll use either no salt or low salt soups. We had it over egg noodles. This would be good over mashed potatoes too.
Glad you liked it! Yes, you can definitely leave out the salt if it’s too much.